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Monday, March 1, 2010

A shout out to Natalie Serrino for emailing us this fabulous idea for delicious "fried" rice made in the microwave! Natalie suggests using broccoli, onion, carrots, and optional hardboiled egg, tofu, or chicken, and we adapted the recipe to use breakfast ham and scrambled eggs. It was so delicious we might make a future version of it, with peas, corn, chopped red bell pepper, and scallions when the opportunity arises.

"Fried" Brown Rice, Inspired by Natalie Serrino

1 deep bowl of brown rice (from Roots and Shoots)

1/4 cup shredded carrots, cut in half

1 ham slice from breakfast line, diced

3 broccoli florets, torn into small pieces

1/4 cup shredded zucchini (optional)

6 red onion rings, diced (not optional!)

1 Tbsp sesame oil

3 tsp low sodium soy sauce

1/2 tsp ginger powder

1/4 tsp garlic powder

1 tsp sweet red chili sauce (optional)

1/2 cup scrambled eggs (get 'em when they are not overdone and dry, but moist and tender)

1. Mix the liquids/spices in the bottom of a bowl.

2. Press all the ingredients except for the eggs into the bowl, putting the rice on top of everything and the veggies on the bottom.

3. Put a small plate upside down on top of your bowl and steam in the microwave for 1 minute 30 seconds.

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Hi there! We are Annie and Connie, twins at Brown University who love food. We were inspired by Brown students who created mouth-watering food concoctions in the Ratty from ordinary ingredients, so we started this blog to showcase recipes using ingredients that can be found in our college cafeteria.
College cafeteria eating doesn't have to be drab; with a dash of inspiration and pinch of creativity, you can dine like an Iron Chef judge at the Ratty.

Contributing Chefs

A hearty thanks to our contributing chefs!

Vishesh Jain

Vishesh is a student at Brown University who loves cooking as an expression of creativity and a way to make people happy. Inspired by culinary competitions and fellow students, he treats the Ratty as a combined grocery, kitchen, and dining room.

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Dietitian's Corner

What’s great about this salad is that it combines servings of both fruits and vegetables of varying pigments, is full of fiber, and balances flavor of both salty and sweet on the palate.

A plate full of color is one that is rich in various vitamins and minerals. The different pigments naturally occurring in fruits and vegetables provide good sources of Vitamin A, C and E and minerals like magnesium, potassium and folate. The pigments of fruits and vegetables function as phytochemicals and provide protective benefits to the heart, some are anti-carcinogenic, and help to prevent against other chronic diseases. Fruits and vegetables derive color from chlorophyll (green); carotene (yellow and orange); and anthocyanin (red, blue, purple).

The salad bars at both the Sharpe Refectory and Verney-Woolley are great opportunities to boost color in your diet. Choose from varying flavors, textures, cuts, and colors to compose your creation. Choose not only from fruits and veggies, but beans, cheeses, tofu, or tuna to add protein and nutrition. If making a salad your entrée, make half your plate from veggies, one quarter from fruits, and one quarter from protein.Go light on the creamy dressings and reach for extra virgin olive oil and balsamic vinegar to dress up your salad. Lastly, add crunch, texture and fiber by sprinkling on sunflower or pumpkin seeds and top off with some dried cranberries or raisins.